Uncover the flavors of Newfoundland with this Chow Pickles recipe, a gem from my collection of vintage fundraising cookbooks from the 60s, 70s, and 80s. Chow Pickles, a beloved Newfoundland specialty, offer a tangy and spicy twist on traditional pickles. These pickles are a true reflection of the island’s rich culinary heritage.
The recipe combines crisp vegetables with a zesty brine, creating a pickle that’s both refreshing and full of flavor. Ingredients like cauliflower, carrots, and bell peppers are immersed in a blend of vinegar, sugar, and spices, ensuring a taste that’s both savory and slightly sweet. The result is a colorful and crunchy condiment that can brighten up any meal.
Making Chow Pickles is more than just preparing a recipe; it’s a connection to Newfoundland’s past. Each jar of these pickles captures the essence of island cooking and provides a taste of traditional Newfoundland fare. Perfect as a side dish or an accompaniment to your favorite meats, these pickles will bring a burst of local flavor to your table.
Chow Pickles Recipe:
3 lbs Onions- chopped
2 lbs Carrots
4 cups White Sugar
1 quart Vinegar
1 med. cabbage
Paste:
3 tbsp dry mustard
1/2 cup brown Sugar
1 Cup flour
1 tbsp turmeric
1/2 cup vinegar
1/2 cup water
Cut or grate onions and cabbage. Soak overnight in 1/2 cup of salt and water and drain in the morning.
Grate carrot and parboil for 15 min in water with a little salt added.
Drain and mix in with cabbage and onions.
Add sugar and vinegar and boil for 15 min.
Combine all ingredients for past and mix together with chow mixture cooking until thick, then bottle.
Submitted by: Bernice Hilliard/Sabrina Kranenburg
